Category Archives: Culture

Oliera in Pizzeria

Oliera in Pizzeria. Once upon a time….many years ago an inseparable tool Pizzaiolo. L'”Oliera in rame”. I remember with great joy this fascinating tool contains extra virgin olive oil.
Every pizzeria owned one different.

Oliera in Pizzeria

Oliera in Pizzeria
Oliera in Pizzeria
Oliera in Pizzeria
Cruet tinned copper
Oliera in Pizzeria
classical cruet
Oliera in Pizzeria
Oliera in Pizzeria

These tools usually tinned copper were itself precious objects of inestimable value.
All, but I do mean all of the pizza makers used it to add to freshly baked pizza touch of extra virgin olive oil to release the scents of the earth and its fruits. The addition of extra virgin olive oil is important, It is as important to the addition of fresh basil leaves.
Wandering the pizzerias in present days, I note with regret that the old copper cruet disappeared, sometimes it replaced by these modern and dark glass bottles with long neck, in other cases, the oil is not added at the end of cooking, for fear of too greasy pizza.

Oliera in Pizzeria

I must admit that I also tried it using the bottle of extra virgin olive oil instead of the usual copper cruet, but with poor results, the amount of oil leaking from the spout of the bottle is irregular and there is a risk of spilling too much on the pizza.
Totally different is the use dell'oliera copper, from long spout and thin, It distributes just a little olive oil evenly over the pizza surface.
If you really do not want to spend on a copper cruet, I recommend one of these modern steel cruets.
Cruet beak 1/2 liter steel

Also they make them work extremely well, does not drain the oil along the edges so you do not dirty your work plan, from very affordable price available on Amazon
Pizza makers around the world…..back to work with the old and classic cruet tinned copper, or the more modern steel cruet of olive oil and add the touch “good” on pizza, customers will thank you.
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ramaio oliera

olive oil on the pizza.

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The pizza is eaten with your hands or with cutlery?

The pizza is eaten with your hands or with cutlery?

Every time we sit down at the table in the pizzeria with friends, relatives or strangers, we face the usual doubt: I'm doing good to eat pizza with your hands or it would be better to use the knife and fork?

Let's take a quick brush up to what suggests the “fashionable”, manners of sitting at the table.

Fortunately, to eat pizza, just follow a few simple steps:

The pizza by the slice you eat with your hands, while the pizza dish is strictly eaten with knife and fork.

While during the consumption of pizza by the slice, there are no rules to follow, apart to not talk with your mouth full :-), for the pizza to the dish and use of cutlery quickly we review together how we should behave.

The pizza is eaten with your hands or with cutlery?

The position of the cutlery at the table during a break and a meal.

The pause position

The pizza is eaten with your hands or with cutlery
The pizza is eaten with your hands or with cutlery

If during lunch you need a break, for drinking or for other reasons, They must leave the cutlery in the following location:

Knife hours 16 with the blade facing towards the center of the plate

per hour winds fork with the points facing downwards to touch the tip of the knife.

Position the cutlery when you have finished eating:

The pizza is eaten with your hands or with cutlery
The pizza is eaten with your hands or with cutlery

At the end of lunch, arrange the cutlery in the dish for hours 18:30, the right knife with the blade facing towards the center of the plate and the fork to its left with the tips upward.

On this end dining location unfortunately, Some etiquette disagree and suggest o'clock position 14:10 and even others advise to place the cutlery for hours 15:15.

Personally I suggest everyone take the time to position 18:30 for a reason: Sparecchierà when the waiter take your plate from your right, then let the cutlery to o'clock position 15:15 They would hinder the waiter with the risk that they may accidentally fall on your dress, on your pants or skirt.

The pizza is eaten with your hands or with cutlery
The pizza is eaten with your hands or with cutlery

The pizza is eaten with your hands or with cutlery?

These rules of etiquette alas are not equal in all countries. Did you know that in England and in France the forks are always supported in the dish with the tip pointing downwards? It all began in 1714 When King George of England during a royal lunch was infuriated by the news reported by a put real and beating strongly with his fists in the pot flew dangerously fork. Since then it was decided to change the fork position turning the tips it down, then over the years fashion also infected neighboring France.

Another rule of etiquette that should always be respected is to never cross your cutlery. It has nothing to do with bad luck, but in Sant'Andrea that condemned, He chose to die on an X-shaped cross, refusing to die in the same manner in which Jesus died. Since then it avoids remembering the cruel history of avoiding having to cross the cutlery in the dish.

One last tip about manners of sitting at the table: Never place the cutlery with the tip on the plate and the handle on the tablecloth. They must always be laid in balance within the plate.

For all those who have no intention of following good manners when they're sitting at the table, remember to arrange the cutlery in a certain way rather than another, It helps the wait staff to do their job very well and as fast without wasting time.

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The Peppers and The Rank Of Spiciness

The Peppers and The Rank Of Spiciness

Hot peppers and ranking of hotness…. To tell you the truth I would have preferred to call this post with a completely different title, I liked it better “Why we eat the chili?” but as usual the choice fell on the keywords that are searched most often on Big G that is the most used in the world famous search engine.

The Peppers and The Rank Of Spiciness
The Peppers and The Rank Of Spiciness

The Peppers and The Rank Of Spiciness

Just a few weeks ago, opening the search page I could not help but notice the new “doodle” Google dedicated to Wilbur Scoville (1865) who is the inventor of the scale still used today for measuring the degree of spiciness of chilies. Wilbur Scoville was born in the US 151 Years ago, He worked in a pharmaceutical company to the production of a new type of balm, when he had the brilliant idea to run a test on the spiciness of chilies. The named test “test organolettico di Scoville” It provided for the dilution of the extract of hot pepper in a water-based and sugar solution. Assisted by a group of tasters,It was diluted with further addition of sugar until it was not considered totally devoid of hotness. Just by using the necessary dilutions and the amount of capsaicin contained in different types of hot peppers, Scoville was able to classify the spiciness.

The Peppers and The Rank Of Spiciness
Carolina Reaper

The Peppers and The Rank Of Spiciness

According Scoville a sweet pepper contains capsaicin, therefore has a zero value, Figure instead at the highest level with the pure capsaicin 16 millions.

To date the highest degree of the scale is occupied by “Carolina Reaper” from the South Carolina got in the greenhouse from a cross between different chilies, with a value of 2 million Scoville. This chili is definitely not edible, the only contact with the skin leaving visible burns.

Other peppers of the right common to give you an idea of ​​the values ​​of this hotness scale do not come to 100.000.

Paprika does not reach even to 900

What we usually consider powerful…The Jalapeno can vary from 3000 to 10.000 and the Cayenne is around 50.000 unit.

The very common and widespread chili Calabrese breed commonly used in Italy for our spaghetti aglio olio and peperoncino or for our pizzas, than just the 15.000 unit.

Today to measure the degree of spiciness of chilies using a different method, a chemical process called liquid chromatography, that allows us to discover the amount of alkaloids such as capsaicin that are contained in different types of hot peppers, It may seem strange, but the modern result is still very similar compared to the Scoville scale.

The Peppers and The Rank Of Spiciness
The Peppers and The Rank Of Spiciness

The Peppers and The Rank Of Spiciness

We finally got to the part that I find most interesting:

Why we eat spicy food?

If you ask someone the feeling that evidence in eating chilli, many will answer that is perfectly comparable to a real pain. The answer is really correct, as spicy food ingested causes to our taste buds a real pain simulation, irritation and burns. In simple words, the nerves send an alarm signal to warn us that our palate stà burning. So because it taste test in eating chili?

For the famous psychologist Paul Rozin the answer is simple and is the same one that also explains why we do the activities they not seem senseless as the bail or jump off a bridge tied to a rubber band.

Men love it enjoy situations in which the body launches warning signs and know that in reality everything is ok.

Scoville gradation

chili Type

15.000.000 – 16.000.000

Diidrocapsaicina, capsaicin pure

8.800.000 – 9.100.000

Nordiidrocapsaicina

6.000.000 – 8.600.000

Omodiidrocapsaicina, Omocapsaicina

2.500.000 – 5.300.000

Pepper spray in use to the police

2.000.000 – 2.200.000

Carolina Reaper

1.067.286 – 2.000.231

Trinidad Scorpion Moruga, Trinidad Scorpion Butch Taylor, Naga Viper, Infinity Chili, Pepper spray in common use

855.000 – 1.041.427

Naga Morich, Naga Dorset, Seven Pod (o Seven Pots)

876.000 – 970.000

Very Jolokia (also known as Ghost Chili), Naga Jolokia (Hybrid)

350.000 – 855.000

Habanero Red Savina, Indian Tezpur

100.000 – 350.000

Habanero, Jamaican Hot, Bird’s Eye (also known as “Piripiri”, “pepper”, “African Devil”)

50.000 – 100.000

Scotch Bonnet, confluence, Chiltecpin, rocoto, Thai Pepper (also known as Thai Dragon),

30.000 – 50.000

Chili pepper, Cayenne, Tabasco, prick

15.000 – 30.000

Chile de Arbol, Calabrese, Manzano

5.000 – 15.000

Peter Pepper, Serrano, Jalapeño

2.500 – 5.000

Mirasol, Chipotle, poblano

1.500 – 2.500

Sandia, Jingle Bell, NuMex Big Jim, NuMex Suave

1.000 – 1.500

Width, Anaheim, pasilla Bajio, Spanish

100 – 1.000

Mexican Bell, Cherry, New Mexico Pepper, Pepper, Paprika

0 – 100

Bell pepper, pimento (allspice), sweet paprika

 

In professional courses for pizza that we offer habitually in our school of pizza, the chili on pizza and chili combined with the street food is an integral part of the program. If you want to know more visit our page School of pizza.

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Come si fa l'olio di oliva

How does the olive oil

How does the olive oil. I will continue to remind you that “the pizza is a simple dish”, then use a few ingredients but good.

How does the olive oil
How does the olive oil

Given the importance that covers the olive oil as a dressing on pizza dough and pizza, see articles “Oil pizza dough” and “The gluten pizza” you could do like me who buy my supply of extra virgin olive oil directly from a local mill, where you have the absolute certainty of finding an oil produced by exclusively local olives and it's quality.

How does the olive oil
How does the olive oil

How does the olive oil

A day to’OLEIFICIO Fiobo.

I paid a visit to a local olive press, l'OLEIFICIO FIOBO, the last time that I had been visiting, was about 40 Years ago.

In 40 years the mill has changed a lot, whereas before there was a woman to defoliate the load of olives molire, Now all the work is done by machine. Where once they worked two powerful men to load the fisoli, Today there is a fully automatic machine that performs manual labor with ease. The only thing that seems to have not changed is the quality of the oil made from olives grown exclusively from the surrounding area.

How does the olive oil
How does the olive oil

How does the olive oil

As you will see from the video, to the mill work starts early in the morning.

Here come the olives demolish and kicks in the leaf remover.

The oil mill Fiobo to produce its own extra virgin olive oil is still using the old traditional method of cold pressing.

How does the olive oil
How does the olive oil

The olives are pressed by large granite millstones. This natural process preserves the typical aromas of the olives that come from this region.

The mixture obtained from the milling is spread on the disks called fisoli

The fisoli superimposed one on the other are put in presses for squeezing, phase that takes place very slowly as not to alter the taste of the oil.

How does the olive oil
How does the olive oil

The oily liquid obtained from the pressing is centrifuged to extract the extra virgin olive oil.

Have you ever tasted a bruschetta with freshly pressed oil? An indescribable feeling of fruity flavors, slightly bitter aftertaste from dark green still slightly turbid. Divine!!

How does the olive oil
How does the olive oil

The video has a duration of 10 minutes.

Good vision.

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the pizza chef's hat

The hat Pizzaiolo

inseparable companion of all pizza makers, hat is the symbol of pride even if it is mistakenly seen by some as a constraint. What kind of hat you wear at work? The history of the kitchen is very old hat, dating back to 1829.

the pizza chef's hat
the pizza chef's hat

As you know (I hope), the skill of a chef does not measure the height of the kitchen wearing hat, High or low that it is often a simple matter of working comfort. It happened a few times to work in restaurants with a low hood, so it was impossible to work with a top hat. In pizzeria it is not recommended to use a high hat because of the pizza maker distinctive work, often having to bend down to pick up the wood to feed the oven, would fail to balance the tall hat, then, over the years were always more pizza makers who have worn the bag or practice bandana. Personally I use the paper bag, super hygienic disposable, Always stretch to perfection and also absorbs sweat. As an alternative to paper is very widely used non-woven fabric.

the pizza chef's hat
Sachet Pizzaiolo

The thing however that I consider very important is that whatever form you have chosen, and of any material whether made, do not forget that the kitchen is the color WHITE. In the kitchen, apart from the pants that can be blacks or pinstripes, the jacket and hat must be white. I fully understand that there is dirty easily, but….patience, when soiled, you changed.

The hat Pizzaiolo Conclusion

Touch, retina, cap, bandana, paper bag, of cotton or non-woven fabric, but it must be white.

the pizza chef's hat
the pizza chef's hat

If you want to know more about touqe blanche “the chef's hat” you can consult by clicking on wikipedia this link.

the pizza chef's hat
the pizza chef's hat

I hope I did all attracted the ire of those who wear the bandanna to look like a famous singer, with hair sticking out, or those who have bought (even worse) colorful hat matching the lapels of her apron pockets. KITCHEN / PIZZERIA = WHITE!!!!.

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Features Olive Oil

Features Olive Oil

Features Olive Oil. From green to pale yellow, the fresh taste reminiscent fruit and vegetables, spicy, sweet or bitter, strong or mild, its taste is pretty much determined by several natural and environmental factors.

This diversity of aromas, It makes olive oil perfect for any type of cuisine. The peoples of southern Europe, early adopters, They held the record of the lower rate of cardiovascular disease by practicing the Mediterranean diet.

Features Olive Oil
Features Olive Oil

The oil is distinguished in 3 main categories according to the degree of acidity and its purity:

Features Olive Oil

  • Extra virgin olive oil

The only vegetable oil obtained at the push, without any manipulation and without chemical additives. EAKD contains vitamins which have antioxidant properties and protective effect on cells. Acidity level below 1%.

  • Virgin Olive Oil

As the Extra Virgin Olive Oil is not refined and has a degree of acidity equal to approximately 2%

  • Olive oil

E’ It composed of refined olive oil to which is added virgin olive oil to improve the taste. It has a degree of acidity of the maximum 1,5%.

  • Sansa oil

E’ Consisting of the pomace(processing residues from which oil is extracted through a chemical process)to which is added extra virgin olive oil in a non-clearly indicated.

Features Olive Oil
Features Olive Oil

Features Olive Oil

E’ Composed primarily of fatty acids momoinsaturi, Polyphenols, vitamina E e betacarotene. The constant use favors a lowering of bad LDL cholesterol and raising the good HDL of helping prevent cardiovascular disease and arteriosclerosis.

For pizza only used Extra virgin olive oil.

Want to know more on the oil? Go on wikipedia

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How to Write Correctly Menu Of Your Pizzeria

How to Write Correctly Menu Of Your Pizzeria

How to Write Correctly Menu Of Your Pizzeria.Se googling did you get on this page, most likely you are a restaurant owner or you're looking for ideas to write the menu of your restaurant or pizzeria.

It is not my intention made valuable time, then I ask you a question immediately: If you are the classic restaurateur who think that the menu is only a piece of paper where you write the dishes and the prices of their own restaurant, immediately goes to another article on some other site.

If you are a RISTORATORE, I can only wish you a good read.

How to Write Correctly Menu Of Your Pizzeria
How to Write Correctly Menu Of Your Pizzeria

How to Write Correctly Menu Of Your Pizzeria

During my 40 years working in catering I increasingly convinced that whatever is done in its own business with uncertainty and approximation would inevitably unpleasant consequences for their restaurants.

A pizzeria or restaurant must undertake to give a pleasant experience to its customers. Every little thing is influential in making sense to our customers this type of experience.

How to Write Correctly Menu Of Your Pizzeria

What to do and how to behave:

You will often go shopping in some large supermarket, do you really think that the products are put on the shelves at random?

E’ good to know that there is a real specialization that deals with this specific field, called Menu Engineering and precisely based on this science have tried many strategies so that we can sell more and to do so to increase their profits.

How to Write Correctly Menu Of Your Pizzeria
How to Write Correctly Menu Of Your Pizzeria

I am definitely not saying that you have to cheat your future customers, but just you have to use your menu as a real sales tool.

So here are some tips on How to Write Correctly Menu Of Your Pizzeria

In your menu you should definitely convey what is the identity of your business premises.

E’ describe the important things that make you unique and characteristic than any other.

In the menu of your business you should definitely not miss the story of local management of your family or generational.

Write in the menu of stories or anecdotes that can somehow make it clear to your customers the working philosophy of your restaurant or pizzeria.

Why did you choose the name of your restaurant? Write it in your menu.

How to Write Correctly Menu Of Your Pizzeria

A common mistake made by all restaurateurs is the neglect or the inability to describe the dishes on the menu in a persuasively. It is not correct to simply write the name of the dish and the price, your client will be forced to ask you how it's done!!! A simple “Cinderella” pizza with mushrooms and arugula, It could turn into a delicious “Pizza-scented woods on a bed of arugula with fresh addition of aged balsamic vinegar 10 years with Parmigiano DOP 12 months”. Same pizza served always, but much more attractive and certainly more good in the previous.

How to Write Correctly Menu Of Your Pizzeria
How to Write Correctly Menu Of Your Pizzeria

Those involved in marketing know definitely one of “Guru” of this area called Al Ries and I I would bring you one of his sentences is made for all those who are going to write the menu of your local: Marketing is not a war between products, but simply a battle of perceptions.

Do not make a menu of hundreds of pages, know that according to statistics every customer passes on average only 90 seconds to read the menu and make your selection.

Write down your menu in an easy and intuitive.

The menu is the image of your local, then use a persuasive language to entice your customers, in the case of a trattoria use familiar terms and slang, but if you are a pizza put out the quality and elegance of your pizzas.

Indicate only and always real things, reported on the menu if you make use of frozen products in order to avoid a crime of commercial fraud.

Propose a list of pizzas as much as possible the original, that is not unnecessarily wide and dispersive.

If you decide to print your personal menu, used a good word processor as OpenOffice which it is totally free.

How to Write Correctly Menu Of Your Pizzeria
How to Write Correctly Menu Of Your Pizzeria
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chichi stuffed pizza

Chichi Stuffing Stuffed Pizza Delicious

The Pizza Chichì stuffing. In our tour along the Italian regions to discover ancient recipes and food traditions, Today we will stop ... .a few kilometers from my house, the ancient village of Offida in the province of Ascoli Piceno.

This beautiful village, It boasts a unique tradition of its kind, a type of stuffed pizza by the strange name "Chichì Stuffing". It is a dialect word meaning a Piece of Pie, formerly made with bread dough, stuffed with common ingredients, tuna, anchovies and capers chopped peppers.

chichi stuffed pizza
Chichì stuffed Offida

If you happen to visit Offida, you can find and taste the Chichì filling in all the local bakeries.

From 1968 to date, every first Sunday of August, It takes place the festival of filling Chichì, and you can watch a performance of indescribable smells along the ancient streets of the village.

Dough Chichi Stuffing Stuffed Pizza Delicious

700 grams of flour zero, 300 grams of water, 10 grams of yeast, extra virgin olive oil, a spoonful of malt and a pinch of salt.

chichi stuffed pizza
Chichì stuffed baked

Filling of Chichi Stuffing Stuffed Pizza Delicious

200 grams of peppers in oil, 5 anchovy fillets, 10 capers, 150 grams of green olives, 150 grams of artichokes, 200 grams of tuna.

Preparation

Knead the ingredients in a large container, let rise for about an hour, divide the dough into 2 pieces. Roll out a part on the bottom of a baking dish, spalmateci the filling ingredients finely chopped with a mixer and cover with the remaining dough, making sure to seal the 2 parts of dough between them to prevent spillage of the ingredients during the cooking.

Practice some hole on the surface to avoid the bulge during cooking, oil, salt and bake in your oven pre-heated to above 200 degrees for 15/20 minutes, until the surface will be perfectly golden.

Both delicious freshly baked hot or cold as an aperitif.

Accompany with a great local red Piceno.

chichi stuffed pizza
Pizza stuffing Chichì

Did you know the recipe for stuffed Chichì? Leave your comment on this page.

If you want to learn more about Offida, click here.

Ricotta Pizza 15 Fantastic Recipes

Ricotta Pizza...... Ricotta is widely used in kitchen, The pastry chefs use this product for many years with success and there are thousands of recipes that have as an ingredient ricotta. It is a poor food, in low fat, therefore suitable for all low-calorie diets. Even the great chef make extensive use of this product, found its most widely used in various stuffed pasta, cannelloni, bauletti, ravioli, and in many other ways. Every Italian region offers among its specialties, some recipes made with ricotta cheese.

cheese pizza
Pizza with ricotta and spinach

La ricotta Pizza

In pizzeria, pairing cheese pizza has always existed, since the time of Raffaele Esposito and Queen Margherita of Savoy.

On pizza, ricotta proposal is always combined with other ingredients. In these my notes, I wanted to sum up the pizzas and cheese ... that you can find on the menu of our peninsula and beyond, now the cheese on the pizza far exceeded our borders.

The ricotta can be added both before cooking and after cooking spread on the pizza, or it can even be used in place of mozzarella.

I remember many years ago, in full season of figs, I prepared a delicious dessert pizza with ricotta cheese spread on a cake, fresh figs and caramelized sugar, at that time it was very much in demand, who knows if it would have the same success today?

cheese pizza
Pizza cheese and tomato pesto

Ricotta Pizza Recipes

Pizza tomatoes, ricotta and fresh basil: This pizza is the most popular and most requested, on the basis of a focaccia, cooked cheese is added, cherry tomatoes, fresh basil, oil salt pepper.

Spinach and ricotta: Another classic pizzeria, the spinach must be stir-fried with bacon, then added to the raw cheese spread on pizza.

Grilled vegetables and ricotta: In summer when full season of vegetables to be grilled, this pizza is really delicious.

Pesto ricotta and mozzarella: Yummy pizza, on a base of pizza with melted mozzarella, It is added ricotta, all seasoned with pesto alla Genovese.

Ricotta cheese and ham: All the ingredients are cooked in the oven, provolone with the ham, give a delicious flavor with ricotta.

Zucchini and ricotta: It's not a pizza for strong palates or smoking, zucchini are sautéed in the pan, then added to the cheese on pizza.

Cottage cheese and red onion: From Calabria arrive only good things!Red onion browned in the pan is added to the cheese then bake.

Broccoli and ricotta

Cottage cheese and pepper

Cottage cheese and anchovies

Cottage cheese and smoked salmon

Asparagus and ricotta

Sausage and ricotta

Nuts and ricotta: Pizza with cheese, brie cheese, a sprinkling of Parmesan cheese and salt and pepper noci.Olio.

Ricotta and salami

cheese pizza
Cottage cheese for pizza

What is your recipe for pizza with ricotta? Leave a comment on this page.

Would you like to learn more about the cottage cheese? Let's take a look at wikipedia

cheese pizza
Ham and cheese on pizza
pizza esplanade

The Pizza Esplanade Description and Recipes

Pizza Esplanade. Today I will try to clarify one of the more complex concepts of pizzeria. Around the word "plateau" in the greatest confusion reigns pizzeria!! Very often the case that customers order an esplanade for 2 or for 3 people without really knowing or know the meaning of this term.

The pizza esplanade was born many years ago as a unique bakery product, it is a thin focaccia white, without any seasoning, it is crispy and crumbly.

pizza esplanade
As should be the pizza esplanade

With the passage of time, each region has made its own recipe, very often inappropriately using the term esplanade, and unfortunately, always at the expense of crunchiness and crispness of the product.

Pizza Esplanade As It Should Be

The esplanade should be a simple focaccia thin and crisp without any seasoning or stuffing. Once baked, It can be stuffed at will, with mortadella, arugula, cherry tomatoes, tuna, ham and many other ingredients that do not release water, the esplanade, It is inumidita, lose its crunchiness.

Pizza Esplanade How Should Not Be

pizza esplanade
Stuffed pizza

Too often over the counter by pizzerias it reads the indication of pizza esplanade for a product of "open space" has nothing, you know very well that if you add tomato or mozzarella on a thin pizza, the result will not be sure of a product crispy and crumbly, as the tomato mozzarella, It contains a lot of water. It would be appropriate to call this product "pizza dish great for 3 the 4 People "

Conclusions

I am a simple pizza, I'm not a judge, then I would never dare to criticize products that over time have earned a place in the regional culinary traditions, products such as the esplanade of Romagna, the esplanade Roman, the esplanade of Calabria or the esplanade Sardinian, exceptional products, all boast of the title esplanade, but all different.

pizza esplanade
Pizzas stuffed

It is evident that with the passage of time the term esplanade, It is no longer used to distinguish the characteristics of a product, but it is to indicate a type of thin pizza, that can be stuffed in many different ways. Good to know. All this suggests to me a good idea for my next creative recipe .... How about a taste of my calzone "esplanade"??

What is your opinion? How do the esplanade in your region? Let us know, leave your comment on this page.

Want to know more curiosity about the term "open space"? here's a good one for you wikipedia. Clicca who.

pizza esplanade
Pizzas stuffed